2. Melt the chocolate in a bain-marie and add the butter. Remove from the heat and mix well. In a bowl, whisk the eggs and sugar until the mixture is pale, creamy and fluffy, then fold into the chocolate mixture. Add the flour, cocoa and baking powder and fold until nice and even.

3. Divide the mixture between the ramekins and chill for around 1 hour.

4. Place in the oven for 6-8 minutes. The tops should have a biscuity texture and be just beginning to crack.